Cranberry Extract Useful in the Treatment and Prevention of Urinary Infections

ABSTRACT

The present invention relates to a concentrated extract of cranberry (Vaccinium macrocarpon), the complex composition of which makes it possible to increase the antibacterial effects thereof, which is of use for the prevention or treatment of urinary infections, and in particular for the preventive treatment of urinary infections or treatment against the recurrence thereof. The invention also relates to a process for preparing such an extract, to food, nutraceutical or pharmaceutical compositions comprising the extract and to the use thereof in the treatment or prevention of urinary infections.

RELATED APPLICATION DATA

This application is a continuation application which claims priority toU.S. patent application Ser. No. 14/405,931, filed Dec. 5, 2014, whichis a National Stage Application under 35 U.S.C. 371 of co-pending PCTapplication PCT/EP2013/061852 designating the United States and filedJun. 7, 2013; which claims the benefit of FR application number 1255324and filed Jun. 7, 2012 each of which are hereby incorporated byreference in their entireties.

FIELD OF THE INVENTION

The present invention relates to a concentrated extract of cranberry(Vaccinium macrocarpon), the complex composition of which makes itpossible to increase its antibacterial effects, which is useful for theprevention or treatment of urinary tract infections, and in particularfor the preventive treatment of urinary tract infections or treatmentagainst the recurrence thereof. The invention also relates to a processfor preparing such an extract, to food, nutraceutical or pharmaceuticalcompositions comprising the extract, and to use thereof in the treatmentor prevention of urinary tract infections.

PRIOR ART

Urinary tract infections (UTIs) are among the most common infectiousdiseases, and account for considerable healthcare outlays for society.Microorganisms can reach the urinary tract by a hematogenous or alymphatic route, but most clinical and experimental evidence shows thatascension of the urethra by microorganisms constitutes the most commonroute leading to urinary tract infection, in particular by entericorganisms (Escherichia coli and other enterobacteria). This provides alogical explanation for the greater frequency of urinary tractinfections in women compared to men and for the increased risk ofinfection following bladder catheterization or instrumentation.

Based on the traditional use of cranberry (Vaccinium macrocarpon, alsocalled “American cranberry” or “large cranberry”, or “atoca” or “ataca”in Quebec, or “canneberge”, “canneberge d'Amérique” or “grande airellerouge d'Amérique” in French), numerous ingredients arising from thefruit or juice are used in the dietary supplement market as a curativeor preventive agent for limiting the risk of urinary tract infections.Epidemiological and clinical links between the consumption of Americancranberry and the appearance of urinary tract infections have beenshown.

Cranberry is a small (no more than 30 cm) shrub which growsspontaneously only in eastern North America from Carolinas to Canada. Itis found in acidic bogs. The fruit is a small berry measuring 10 to 20mm in diameter. When ripe, it is bright red in color and is acidulousand astringent in flavor.

The berry of cranberry is characterized by its abundance in flavonoidsand comprises many different types of compounds, including:

-   -   Organic acids, and in particular quinic acid, citric acid and        malic acid, and phenolic acids such as benzoic, hydroxy-benzoic        and hydroxy-cinnamic acids,    -   Anthocyans (also called “anthocyanosides”),    -   Flavonols, and in particular:        -   Flavan-3-ol monomers such as catechin, epicatechin,            gallocatechin and epigallocatechin,        -   Flavan-3-ol polymers, proanthocyanidins (also called            “condensed tannins”, or in French “proanthocyanidols” or            “proanthocyanidines”),    -   Gallotannins and ellagitannins (also called hydrolysable        tannins),    -   Flavonols, such as quercetin for example, in glycosylated and/or        aglycone form.

Cranberry comprises various organic acids, such as quinic acid, citricacid and malic acid. For a long time, the effect of the consumption ofcranberry juice was regarded as related to acidification of the urine,thus limiting the growth of uropathogenic bacteria by decreasing urinarypH.

For example, US2010/028468 describes a composition for treating urinarytract infections, comprising a thymoquinone formulation and cranberryfruits, juice or extracts. The cranberry extract that can be used is a5:1 extract standardized to contain a quinic acid content of 3.4% (theremainder of its composition is not specified). However, it is mentionedin the introduction that the therapeutic efficacy of cranberry extractsfor treating urinary tract infections was not shown.

Indeed, the mechanism of action involving acidification of the urine istoo simplified, since in reality these organic acids are metabolized invivo and thus do not reach the urinary tract intact. Thus, althoughhuman cells do not metabolize quinic acid, enzymatic systems ofintestinal flora reduce quinic acid into benzoic acid in the colon.

Among organic acids, cranberry is particularly concentrated in variousphenolic acids including benzoic, hydroxy-benzoic and hydroxy-cinnamicacids. It thus contains 0.05 g/100 g of hydroxy-benzoic acid (mainlyrepresented by benzoic acid), and less than 0.1 g/100 g ofhydroxycinnamic acids, represented mainly by p-coumaric, sinapic andcaffeic acids. It also comprises other organic acids than phenolicacids, and in particular quinic acid, which is an intermediate in thesynthesis of the benzene nucleus via the shikimate (4-hydroxybenzoic)pathway, which allows the synthesis of aromatic amino acids,phenylpropanoids and phenolic compounds such as hydroxycinnamic acidsand flavonoids.

Phenolic acids, and more particularly the most non-polar phenolic acids(such as benzoic acid), disrupt possible metabolic exchanges ofbacterial membrane transporters and thus have a bactericidal effect.

However, phenolic acids are bioavailable and easily transported throughthe intestinal barrier of the small intestine via carboxylatetransporters (Cong et al., 2001) and, once in enterohepatic circulation,are then conjugated with glycine to form hippuric acid, finally to beexcreted in the urine by the kidneys. The bactericidal activity ofhippuric acid is lower than that of phenolic acids. The antibacterialactivity provided directly by the phenolic acids of cranberry is thus,in this case, potentially decreased by their bioavailability in thesmall intestine.

Consequently, the effects of organic acids such as quinic acid andphenolic acids on the prevention or the reduction of the occurrence ofurinary tract infections are not completely clear.

For several years, the interest in cranberry for preventing urinarytract infections has been focused on compounds of the proanthocyanidintype (also called “condensed tannins” or “proanthocyanidols”,abbreviated as “PAC” in the present description).

PACs are polymers of flavanol units (such as catechin, epicatechin,gallocatechin and epigallocatechin), which can be bound together invarious ways.

In particular, two types of bonds have been described:

-   -   Type A bonds, in which the two flavanol units are bound by two        covalent bonds, one between the C-4 carbon of the first flavanol        unit and the C-8 carbon of the second flavanol unit (C-4→C-8),        the other being an ether bond between the C-2 carbon of the        first flavanol unit and the C-7 carbon of the second flavanol        unit (C-2→O→C-7).

The presence of PACs with this type of bond is one of thecharacteristics of cranberry, as few plants have PACs with this type ofbond.

-   -   Type B bonds, in which the two flavanol units are bound by a        single covalent bond, between the C-4 carbon of the first        flavanol unit and the C-6 or C-8 carbon of the second flavanol        unit (C-4→C-6 or C-4→C-8 bond). These bonds are also present in        cranberry PACs.

Cranberry PACs having both type A and type B bonds are particularlypolymerized, with a mean degree of polymerization of 15 units in thefruit (Gu et al., 2002), i.e., 80% of the proanthocyanidins having adegree of polymerization greater than 5 and comprising 46% of type Ainterflavan bonds.

The interest in cranberry PACs comes from the fact that it has beenshown in vitro that, like most tannins, these compounds are able tointeract with the walls of cells of the urinary tract and/or with theextracellular components of bacteria, limiting their possibleinteractions and thus potentially the binding or adhesion of bacteria tothe walls of the urinary tract. This tanning effect is thus assumed toexplain an effect on the appearance and persistence of uropathogenicbacteria colonizing the urinary tract.

For example, patent EP0752871B1 describes extracts of a plant of thegenus Vaccinium (in particular cranberry) enriched in a fraction havinganti-adhesion effects on bacteria and lacking simple or dimeric sugars,acids and anthocyans, purified by chromatography, in particular using alipophilic column. The fraction having anti-adhesion effects on bacteriacorresponds mainly to PACs.

Similarly, application WO96/30033 describes particular PACs having adegree of polymerization between 2 and 18 and use thereof for preventingor treating urinary tract infections via an anti-adhesion effect onbacteria. These PACs are able to be purified from cranberry (see ExampleI), by a process comprising the alkalization of cranberry at a pHgreater than 10 to ionize the phenol groups of polyphenolic compoundsinto phenoxide groups, precipitation with methanol, re-acidification ofthe product obtained to reconvert the phenoxide groups into phenols, andpurification on a lipophilic column. The obtained extract comprises PACsand flavonoids. In view of the preparation process (use of a lipophiliccolumn in particular), this extract does not comprise significantquantities of organic acids, such as quinic acid or phenolic acids (butonly perhaps small residual quantities, largely less than 5% by weightin relation to the total weight of the dry extract).

Patent EP1014969B1 describes a plant (in particular cranberry) PACextract having an effect of inhibiting adhesion of particular bacteriato surfaces. Said extract containing one or more proanthocyanidins with5 to 6 units, of which at least two are linked by a type A bond. Thisextract may be obtained by a process comprising extraction with aqueoussolvent, a purification step using chromatography with a lipophiliccolumn or extraction with non-polar solvent, and a second purificationstep using chromatography with a hydrophilic-lipophilic column. Theobtained extract comprises PACS, but it lacks in particular sugars,organic acids, anthocyans and flavonols.

Application EP2108268A1 describes the preparation of cranberry extracthighly enriched in cranberry PACs of degree of polymerization greaterthan 5 and to use thereof to decrease the binding of certain E. colibacteria to the walls of the urinary tract. The extract is obtained by aprocess comprising extraction with organic solvent (in particularalcohol) of the insoluble fractions obtained from cranberries. Itcomprises at least 15% by weight of PACs expressed in procyanidin Clequivalents in relation to the dry weight of the extract, a quantity ofanthocyans similar to that of the berry of cranberry, flavonols, andsugar residues, proteins, fibers and inorganic materials. Being obtainedfrom insoluble cranberry fractions, it does not on the other handinclude significant quantities of organic acids, such as quinic acid orphenolic acids (but only perhaps small residual quantities, largely lessthan 5% by weight in relation to the total weight of the dry extract).

Application WO2010/121203 describes a cranberry extract for reducingbacterial contamination in beverages, comprising PACs and anthocyans,but comprising very limited residual quantities of sugars and organicacids due to a purification step on resin binding phenolic compounds butnot substantially binding sugars and organic acids. The generaldescription indicates that the residual quantity of sugars or organicacids is in all cases less than 5%, and the examples of extractscharacterized in the experimental portion all comprise less than 1% ofsugars and residual organic acids.

Bactericidal and bacteriostatic effects of cranberry PACs have also beendemonstrated in vitro (Sanchez-Patan et al., 2012).

EP2033641A1 describes a process for preparing PAC-rich extracts, inparticular from cranberry, able to have antibacterial effects, inparticular in the context of urinary tract infections. The processdescribed and claimed involves a step of washing with demineralizedwater the resin used to enrich the extract in PACs, which leads to theremoval of sugars and phenolic acids. Moreover, an optional step aimedat removing anthocyanidins is also described. Here again, the processdescribed thus aims foremost to maximally enrich the extract in PACs, tothe detriment of other active compounds contained in cranberry.

Thus, it has generally been considered in recent years that the positiveeffect of the consumption of cranberry on the prevention of urinarytract infections was related to the anti-adhesion, bacteriostatic andbactericidal effects of PACs contained in cranberry.

However, PACs have low bioavailability in their native PAC form, andonly a small proportion of PACs appear to cross the intestinal barrierintact (Appeldoorn et al., 2009). Moreover, PACs appear to be lessbioavailable when their degree of polymerization is high (Ou et al.,2012). Thus, most cranberry PACs remain in the intestinal lumen whenpassing through the small intestine to reach the colon. In thislocation, PACs of low polymerization are hydrolyzed in the form ofphenolic acids and become bioavailable in this form.

Consequently, even if the anti-adhesion, bacteriostatic and bactericidaleffects of typical cranberry PACs are proven in vitro, they cannot occurfor the most part in the bladder or the urinary tract, since a verysmall proportion of these compounds are able to reach urinary tract. Onthe other hand, these effects are possible in the colon, but it is notclear if they alone can explain the positive effect of cranberryconsumption on the prevention of urinary tract infections.

It is thus difficult, in view of the prior art, to determine whichcomponents of the whole berry of cranberry make it possible to avoid ordecrease the occurrence of urinary tract infections.

In the context of the present invention, the inventors developed a novelcranberry extract which, instead of focusing on a particular type ofcomponent (PACs, phenolic acids, organic acids) likely to have anantibacterial effect, incorporates in a single extract fractionsenriched in each of these components. Moreover, the extract according tothe invention is a de-esterified extract, i.e., has been subjected, inone step or another, to enzymatic treatment with esterases, with theeffect of increasing the concentration of the compounds of interest andmaking the extract more fermentable.

The extract according to the invention thus has the advantage of beinghighly concentrated in the compounds of interest in relation to theberry of cranberry, and of combining various mechanisms for preventingor reducing the occurrence of urinary tract infections.

DESCRIPTION OF THE INVENTION

The present invention thus relates to a cranberry extract, comprising:

-   -   5 to 20% by weight, advantageously 10 to 15% by weight, of        proanthocyanidins (PACs) in relation to the total weight of the        dry extract (measured by the BL-DMAC method),    -   2 to 12% by weight, advantageously 3 to 10% by weight,        advantageously strictly more than 5% and less than 10% by        weight, of organic acids in relation to the total weight of the        dry extract, including:        -   1-5% by weight, advantageously 1-3% by weight of quinic acid            in relation to the total weight of the dry extract,        -   0.5 to 8% by weight, advantageously 1-4% by weight, of            phenolic acids in relation to the total weight of the dry            extract,    -   at least 0.5% by weight, advantageously at least 1% by weight,        of anthocyans and/or anthocyanidins in relation to the total        weight of the dry extract,    -   1-10%, advantageously 1-5% by weight, of sugars in relation to        the total weight of the dry extract,    -   1-10% by weight, advantageously 2-5% by weight, of flavonols, in        relation to the total weight of the dry extract.

In a preferred embodiment of the present invention, the cranberryextract is, moreover, de-esterified.

By “cranberry” is meant the plant Vaccinium macrocarpon, also called“American cranberry” or “large cranberry,” or “atoca” or “ataca” inQuebec, or “canneberge”, “canneberge d'Amérique” or “grande airellerouge d'Amérique” in French. To simplify matters, the term “cranberry”is generally used in the present description.

By “de-esterified” is meant that the extract has undergone, during itsprocess of preparation, a step of enzymatic treatment with at least oneenzyme of the “esterase” type, able to hydrolyze certain ester bonds,selected from tannases (in particular galloyl-esterases andellagi-esterases), cinnamoyl-esterases, β-glucosidases and mixturesthereof. This treatment has the effect of increasing the intestinalfermentability of the extract according to the invention, byhydrolyzing, at least partially, certain complex compounds present incranberry. Advantageously, a mixture comprising tannase,cinnamoyl-esterase and β-glucosidase activities can be used.

By “tannase” is meant an enzyme able to hydrolyze the ester bond betweenthe sugar and the gallic or ellagic acids of gallotannins andellagitannins. In particular, in EC nomenclature (referring to EnzymeCommission number, a numerical classification scheme for enzymes basedon the chemical reactions they catalyze) tannases have EC no. 3.1.1.20,and catalyze the following reactions:

-   -   digallate+H₂O=2 gallate,    -   ellagitannins+H₂O hexahydroxydiphenic acid+gallic acid,    -   (+/−)-epicatechin-gallate+H₂O=epicatechin+gallic acid,    -   (+/−)-epigallocatechin-3-gallate+H₂O=epigallocatechin+gallic        acid,    -   (−)-epigallocatechin gallate+H₂O=(−)-epigallocatechin+gallic        acid,    -   1,2,3,4,6-pentagalloyl glucose+H₂O=5 gallate+D-glucose,    -   tannic acid+H₂O=10 gallate+D-glucose,    -   propyl gallate+H₂O=gallate+propanol,    -   protocatechuic acid ethyl ester+H₂O=protocatechuate+ethanol.

When tannases are used, the treatment has the effect in particular ofhydrolyzing cranberry gallotannins and ellagitannins into sugars andgallic acid or ellagic acid, respectively, two phenolic acids naturallyscarcely present or not present in free form in cranberry. Such enzymesare available commercially from various suppliers such as:

-   -   AB Enzymes GmbH, Feldbergstrasse 78, 64293 Darmstadt, Germany:        (Rohapect 10L; Rohament CL; Rohalase BX/BXL; Endozym B-Split)    -   Biocatalysts Ltd, Cefn Coed, Parc Nantgarw, Cardiff, CF15 7QQ,        Wales, U.K.: (Depol 670L, Depol 40, Depol 793L; Cellulase 13L,        Tannase 795P)    -   Novozymes A/S, Krogshoejvej 36, 2880 Bagsvaerd, Denmark:        (Pectinex BE-3L; Pectinex Ultra SP-L)

By “β-glucosidases” is meant an enzyme able to hydrolyze a terminalnon-reducing glucose, linked to an aglycone by a β bond, with release ofD-glucose. In EC nomenclature, β-glucosidases have EC no. 3.2.1.21, andcatalyze the reactions:

-   -   anthocyanidin-glucoside+H₂O=anthocyanidin+glucose with the        anthocyanidin moiety: cyanidin, petunidin, malvidin, peonidin,        and with the glucoside moiety: mainly glucose, galactose,        arabinose,    -   quercetin-3,4′-di-beta-D-glucopyranoside+H₂O        quercetin+beta-D-glucose,    -   quercetin-4′-beta-glucopyranoside+H₂O quercetin+beta-D-glucose,    -   quercetin-7-O-beta-D-glucoside+H₂O quercetin+beta-D-glucose.

Such enzymes are available commercially from various suppliers, and inparticular from those mentioned above concerning tannases.

By “cinnamoyl-esterase” is meant enzymes having EC no. 3.1.1.42 and ECno. 3.1.1.73 in EC nomenclature, and able to catalyze the followingreactions:

-   -   EC. 3.1.1.42—chlorogenate hydrolase:        -   chlorogenic acid+H₂O=caffeic acid+quinic acid,        -   5-O-caffeoyl quinic acid+H₂O=caffeic acid+quinic acid;    -   EC. 3.1.1.73—feruloyl esterase:        -   ferulic acid methyl ester+H₂O=ferulic acid+methanol,        -   5-O-(trans-feruloyl)-L-arabinofuranoside+H₂O=ferulic            acid+L-arabinose,        -   5-O-p-coumaroylquinic acid+H₂O=p-coumaric acid+quinic acid.

Such enzymes are available commercially from various suppliers, and inparticular from those mentioned above concerning tannases.

Enzymatic treatment with at least one esterase thus makes it possiblealso to increase the concentration of the extract, in particular inorganic acids and in free phenolic acids. The enzymes described abovecan be used throughout the production line at variable concentrationsgenerally from 0.05% to 0.1% of the dry matter of cranberry used.

Advantageously, enzymatic treatment with at least one enzyme of the“esterase” type, able to hydrolyze certain ester bonds, selected fromtannases (in particular galloyl-esterases and ellagi-esterases),cinnamoyl-esterases, β-glucosidases and mixtures thereof, was carriedout at the same time as or following treatment with liquefaction enzymes(pectinase, polygalacturonase, cellulase) aiming mainly to:

-   -   distinguish hydrolysable phenolic fractions from        hydrolysis-resistant fractions,    -   make these compounds more non-polar and consequently more easily        separable.

Certain preparations comprising liquefaction enzymes (pectinase,polygalactuonase, cellulase) can in a minority have secondary activitiesof the cellobiase (β-glucosidase), galactosidase, arabinosidase,xylanase type, or secondary activities of the tannase,cinnamoyl-esterase and/or β-glucosidase type, able to lead to verylimited de-esterification of cranberry polyphenols. However, theenzymatic liquefaction step does not make it possible to obtainsignificant de-esterification of the extract, which may be obtained onlyby means of an additional step of specific enzymatic treatment with atleast one esterase selected from tannases (in particulargalloyl-esterases and ellagi-esterases), cinnamoyl-esterases,β-glucosidases and mixtures thereof. Consequently, cranberry extracthaving undergone a single enzymatic liquefaction step using acomposition comprising in a large majority liquefaction enzymes of thepectinase, polygalacturonase and cellulase type, without supplementaladdition of at least one esterase selected from tannases (in particulargalloyl-esterases and ellagi-esterases), cinnamoyl-esterases,β-glucosidases and mixtures thereof, will not be consideredde-esterified extract in the context of the invention.

By “proanthocyanidins” or “condensed tannins” (abbreviated as “PACs”) ismeant oligomers or polymers of cranberry flavanols. The term “oligomer”includes flavanol dimers and trimers, and the term “polymer” includesflavanol multimers having a degree of polymerization (DP) of at least 4.De-esterified extract of cranberry according to the invention comprisesboth oligomers of PACs and polymers of PACs, in an overall proportion of5 to 20% by weight, advantageously 10 to 15% by weight, of PACs inrelation to the total weight of the dry extract. Within the total PACs,polymers of PACs (DP≥4) represent at least 30% by weight, in relation tothe weight of all PACs present in the extract.

In vivo, polymers of PACs have low bioavailability and remain in amajority in the intestinal lumen when passing through the smallintestine to reach the colon, where they are able to have ananti-adhesion, bactericidal and bacteriostatic effect on entericbacteria capable of migrating toward the urethra and giving rise tourinary tract infections. The presence of polymers of PACs in theextract according to the invention thus contributes to its efficacy interms of preventing or reducing urinary tract infections.

Oligomers of PACs also have low bioavailability in vivo and arrive in amajority in the colon, where they are hydrolyzed in the form of phenolicacids. These, and in particular the most non-polar such as benzoic acid,can then exert another type of bacterial effect, by disrupting possiblemetabolic exchanges of bacterial membrane transporters.

The extract according to the invention also comprises 2-12% by weight,advantageously 3-10% by weight, advantageously strictly more than 5% andless than 10% by weight, of organic acids in relation to the totalweight of the dry extract. By “organic acid” is meant any hydrocarboncompound (saturated or unsaturated) comprising at least one acidfunctional group. Thus, cranberry organic acids present in the extractaccording to the invention include:

-   -   Phenolic acids, in a quantity of 0.5-8% by weight,        advantageously 1-4% by weight, in relation to the total weight        of the dry extract.

The extract according to the invention comprises in particular the mainphenolic acids naturally present in cranberry: p-coumaric acid, sinapicacid, caffeic acid and ferulic acid, as well as other phenolic acidspresent in smaller quantities in cranberry: ortho-hydroxy-cinnamic acid,para-hydroxyphenyl acetic acid, phthalic acid and ellagic acid.

Moreover, when the extract has undergone a step of treatment with atleast one esterase, the quantities of certain phenolic acids such asfree gallic, ellagic, p-coumaric, ferulic and caffeic acids areincreased in relation to an extract not having undergone this type oftreatment.

Phenolic acids, which are able to cross the intestinal barrier, are thennormally conjugated with glycine to form hippuric acid (which has aweaker bactericidal effect), before being excreted in the urine.However, due to the rather large quantities of phenolic acids present inthe extract according to the invention (and in particular in ade-esterified extract having undergone enzymatic treatment withesterases), the liver's capacity to conjugate glycine may well besaturated and part of the phenolic acids, not conjugated with glycine,may reach the urine and therein exert their bactericidal effects in apreventive or curative manner. The presence in the extract of variousprecursors of phenolic acids (in particular quinic acid, which can betransformed into benzoic acid by reductive aromatization; oligomers ofPACs, which are hydrolyzed in the form of phenolic acids in the colon;and anthocyans or anthocyanidins hydrolyzed in the form of benzoic acidsin the colon) also contribute to the presence in the body of a high andsustained concentration of phenolic acids, and thus to saturation of theliver's capacity to conjugate glycine.

-   -   Other organic acids naturally present in cranberry, in        particular quinic acid, citric acid and malic acid.

The extract according to the invention comprises in particular 1-5% byweight, advantageously 1-3% by weight of quinic acid in relation to thetotal weight of the dry extract.

Quinic acid is reduced into benzoic acid (a phenolic acid) in the colonby the enzymatic systems of intestinal flora. The benzoic acid thusobtained in the colon is not metabolized and thus can exert itsbactericidal effects on bacteria present in the colon and capable ofmigrating in the urethra and causing urinary tract infection.

Consequently, the presence in the extract according to the invention(and in particular in a de-esterified extract having undergone enzymatictreatment with esterases) of an appreciable quantity of quinic acidcontributes by a third mechanism to the ability to prevent or reduceurinary tract infections of the extract according to the invention.

The extract according to the invention also comprises at least 0.5% byweight, advantageously at least 1% by weight, of anthocyans and/oranthocyanidins in relation to the total weight of the dry extract. By“anthocyanidin” is meant a subclass of flavonoids, the base structure ofwhich is formed of two aromatic rings A and B joined by 3 carbonsforming with oxygen ring C. The six most common anthocyanidins are:cyanidin, delphinidin, pelargonidin, peonidin, petunidin and malvidin,constructed on the same flavylium skeleton responsible for thecompound's color, as indicated in Table 1 below:

TABLE 1 Structure of the six most common anthocyanidins. Name StructureR³′ R⁴′ R⁵′ R³ R⁵ R⁶ R⁷ Cyanidin Delphinidin Pelargonidin MalvidinPeonidin Petunidin

—OH —OH —H —OCH₃ —OCH₃ —OCH₃ —OH —OH —OH —OH —OH —OH —H —OH —H —OCH₃ —H—OH —OH —OH —OH —OH —OH —OH —OH —OH —OH —OH —OH —OH —H —H —H —H —H —H—OH —OH —OH —OH —OH —OH

By “anthocyans” or “anthocyanosides” or “anthocyanins” is meantglycosides of anthocyanidins, i.e., anthocyanidins bearing sugars. Thesaccharide moiety of anthocyanosides can be a monosaccharide (glucose,galactose, rhamnose), a disaccharide (rutinose, composed of a glucoselinked to a rhamnose, xyloglucose) or at times a trisaccharide. Mostanthocyanosides are 3-monosides and 3,5-diosides of anthocyanidins.3,7-Linked diosides and 3,5,3′-linked triosides also exist. Manyanthocyanosides are, moreover, acylated by:

-   -   hydroxycinnamic acids: 4-coumaric, caffeic, ferulic, sinapic        acids,    -   benzoic acids: gallic acid,    -   aliphatic carboxylic acids: acetic acid, or dicarboxylic acids        such as malonic, malic, oxalic, succinic acids.

These acids esterify a hydroxyl of sugar, generally on the C-6 positionthereof.

When the extract has not been de-esterified, it comprises mainlyanthocyans. On the other hand, when the extract has been de-esterified,it comprises mainly anthocyanidins.

Anthocyans, and more particularly anthocyanidins (present in a majoritywhen the extract is de-esterified), have been shown also to havebactericidal activities (Pratt et al., 1960). Moreover, they also arefermented by intestinal flora, leading in the colon to theirtransformation into phenolic acids, and in particular into benzoic acid(Keppler et al., 2005). These compounds are thus also precursors ofphenolic acids in vivo.

The extract according to the invention further comprises 1-10%,advantageously 1-5% by weight of residual sugars in relation to thetotal weight of the dry extract. This represents a large decrease insugar content in relation to the berry of the cranberry shrub, in whichsugars represent about 45 to 67% (Blumenthal et al., 2003) by weight ofthe total weight of the dry extract. The sugars present include inparticular glucose, fructose, sucrose, sorbitol.

The extract according to the invention also comprises 1-10% by weight,advantageously 2-5% by weight, of flavonols, such as quercetin, inglycosylated and/or aglycone form, in relation to the total weight ofthe dry extract.

Thus, the extract according to the invention has a complex composition,which makes it possible to cumulate several antibacterial effects in thecolon (anti-adhesion, bactericidal and bacteriostatic effects viapolymers of PACs present in the colon, bactericidal effects of phenolicacids generated in the colon from oligomers of PACs and quinic acid),these synergistic effects give the extract according to the invention astrong ability to prevent or reduce the occurrence of urinary tractinfections.

Moreover, the presence of phenolic acids in large quantities potentiallymakes possible, by means of saturation of the liver's capacity tocombine phenolic acids with glycine, a direct bactericidal effect in theurinary tract, in a preventive or curative manner.

The extract according to the invention may be provided in various forms,in particular in solution form, or in dry form. Advantageously, theextract according to the invention is dry extract. In powder form, itcan be used in various forms, making it possible for example to preparetablets, capsules, granules and orodispersible solutions. In solid orliquid form it can also make it possible to formulate gel, creams, soapsfor topical application, and to formulate beverages that arereconstituted by dilution or are ready to use.

The extract according to the invention may be prepared by a processaccording to the invention comprising the following steps:

-   -   a) Enriching a water-soluble fraction of cranberry in non-polar        polyphenolic compounds (anthocyans, anthocyanidins and oligomers        of PACs), on the one hand, and in organic acids, on the other        hand, to obtain fraction I,    -   b) Enriching a water-insoluble fraction of cranberry in        especially—tanning polymers of PACs with mean degrees of        polymerization greater than 6-7 of type B and also comprising at        least one type A bond, to obtain fraction II,    -   c) Combining fractions I (rich in non-polar polyphenolic        compounds and in organic acids) and II (rich in polymers of        PACs) obtained in steps a) and b), respectively, in proportions        corresponding to a weight ratio (fraction I/fraction II)        comprised between 20/80 and 80/20, and    -   d) Enzymatic digestion with at least one esterase selected from        tannases (in particular galloyl-esterases and ellagi-esterases),        cinnamoyl-esterases, β-glucosidases and mixtures thereof.

In the process according to the invention, the extract is prepared fromthe combination of two fractions I and II, obtained from thewater-soluble (for fraction I) and water-insoluble (for fraction II)fractions of cranberry, respectively.

These water-soluble and water-insoluble fractions of cranberry may beobtained from whole cranberries, by:

-   -   i) Crushing whole berries of cranberry,    -   ii) Decanting and separating the water-soluble and        water-insoluble fractions.

Whole cranberries can be fresh, dried or frozen (preferably by anindividually quick frozen (IQF) process). They are then crushed bystandard techniques (step i)). At this stage, the crushed material ispreferably subjected to a step of enzymatic liquefaction (step i1)).This step is a standard step well-known to the person skilled in theart, during which pectinases, polygalacturonases and/or cellulases areadded to the crushed material in order to liquefy it. The crushedmaterial, preferably liquefied, is then subjected to a step ofdecantation and separation of the water-soluble and water-insolublefractions (step ii)). This step is advantageously carried out at a pHranging between 2 and 7, at a temperature ranging between 15 and 70° C.,and at a pressure ranging between 1 and 15 atmospheres.

Alternatively, cranberry juice, i.e., a liquid fraction of cranberryobtained by pressing berries of cranberry, can be used directly as thewater-soluble fraction. The juice can, moreover, be concentrated juice.It has preferably been subjected to a step of enzymatic liquefactionwith at least one pectinase, polygalacturonase, cellulase and mixturesthereof.

In the same way, cranberry marc can be used directly as thewater-insoluble fraction. By “cranberry marc” or “spent cranberry” ismeant the wet or dried residue of pressed berries of the cranberryshrub. These have preferably been subjected to a step of enzymaticliquefaction with at least one pectinase, polygalacturonase, cellulaseand mixtures thereof.

In the process according to the invention, the water-soluble andwater-insoluble fractions are treated separately: step a) for thewater-soluble fraction, step b) for the water-insoluble fraction. Theseseparate treatments can be carried out in any order: step a) then stepb), step b) then step a), or simultaneous treatment in parallel of thetwo fractions.

In step a), the water-soluble fraction is enriched in non-polarpolyphenolic compounds, on the one hand, and in organic acids, on theother hand, to obtain a fraction called “fraction I”. This enrichment iscarried out by two successive purification steps, followed by acombination step leading to fraction I:

-   -   In a 1^(st) step a1), non-polar compounds (and in particular        non-polar phenolic compounds, such as flavanols, flavonols and        anthocyans, optionally de-esterified) are separated from polar        compounds (such as sugars and acids) by adsorption of the        water-soluble fraction on a non-polar support. Washing with        polar solvent makes it possible to collect the polar compounds        not adsorbed on the support (the fraction called “polar fraction        Ia”). A step of elution with non-polar solvent then makes it        possible to collect non-polar compounds (the fraction called        “non-polar fraction Ib”).        -   The non-polar supports suitable for this separation include,            for example:            -   adsorption supports of the styrene/divinyl benzene                copolymer type, sulfonic or non-sulfonic:                -   FPX68; FPX66 (Dow Chemicals)                -   Sepabeads SP411, SP70, SP700, SP852L, SP850                    (Mitsubishi Chemicals);            -   microporous supports supporting ionized groups of the                sulfonic or tertiary amine type.                -   FPA51, FPA54, FPC23H, XAD761 (Dow Chemicals),                -   Diaion UBK530, UBK550, WA20, WA30.        -   Polar washing solvents making it possible to recover polar            fraction Ia may in particular be selected from alcohols (in            particular ethanol, methanol, 2-propanol).        -   Non-polar elution solvents making it possible to recover            non-polar fraction Ib according to the selected ion-exchange            resin may in particular be selected from diluted solutions            of soda or potash or diluted solutions of strong            hydrochloric or sulfuric acid or of weak citric acid.        -   At the conclusion of this step a1), non-polar fraction Ib            comprising in particular non-polar phenolic compounds such            as anthocyans or anthocyanidins and oligomers of PACs is set            aside, whereas polar fraction Ia comprising in particular            sugars and organic acids is subjected to a second            purification step a2).    -   In a 2^(nd) step a2), organic acids present in polar fraction Ia        are purified (and in particular separated from sugars also        present in polar fraction Ia) by adsorption on ion-exchange        resin (which retains organic acids, but not sugars). After        washing with water (which leads in particular to removal of most        sugars), a fraction called “fraction Ic” enriched in cranberry        organic acids (quinic acid, citric acid, malic acid and phenolic        acids in particular) is eluted using acidic aqueous solvent.    -   In a 3^(rd) step a3), fraction I, enriched in non-polar        polyphenolic compounds (anthocyans, anthocyanidins and oligomers        of PACs), on the one hand, and in organic acids, on the other        hand, is obtained by combining fractions Ib and Ic.

In step b), the water-insoluble fraction (marc) is enriched in polymersof PACs, to obtain a fraction called “fraction II”, by treatmentcomprising a step of extraction of polymers of PACs with organicsolvent, preferably followed by steps of clarification, distillation andconcentration of the enriched solution thus obtained. Various processesof this type are described in application EP2108268A1.

Thus, the organic solvent used for extraction may in particular beselected from alcohols (in particular ethanol), aldehydes (in particularacetaldehyde) and esters (in particular ethyl acetate). Advantageously,the organic solvent used is an alcohol, in particular ethanol.

The quantity of organic solvent added to the water-soluble fraction ofcranberry may in particular range between 10 and 15% by volume, inrelation to the volume of the water-soluble fraction of cranberry onwhich the extraction is carried out.

In particular, the extraction step may be carried out by hydro-alcoholiccounter-current extraction, wherein hydro-alcoholic mixtures comprisingfrom 35 to 80% of ethanol are poured successively on less and lessexhausted portions of fresh cranberry marc, and wherein the ethanolicfractions comprise more and more dry matter extractable solution.

Final steps of clarification, distillation and concentration areadvantageous.

Fractions I (Ib and Ic enriched in non-polar phenolic compounds such asanthocyans, anthocyanidins and oligomers of PACs, and in organic acids)and II (enriched in polymers of PACs) are then combined to form anextract enriched in these various compounds of interest. The combinationmay be prepared in variable proportions corresponding to a weight ratio(fraction I/fraction II) ranging between 20/80 and 80/20, advantageouslybetween 30/70 and 70/30, 35/65 and 65/35, 40/60 and 60/40, or between45/55 and 55/45. Advantageously, the weight ratio (fraction I/fractionII) may be close to 50/50. Indeed, this corresponds to a combination inwhich fractions I and II obtained at the conclusion of steps c) and d),respectively, are simply mixed, without removing part of one of thefractions. Thus, all of the compounds of interest are made use of in theextract, without loss related to exclusion of part of the compounds ofinterest. However, other weight ratios (fraction I/fraction II) may beused if it is desired to increase or decrease the proportion in theextract of certain compounds of interest.

The process according to the invention for preparing the extractaccording to the invention further comprises a step d) of enzymaticdigestion with at least one esterase. This step d) aims at increasingthe intestinal fermentability of the extract according to the invention,by hydrolyzing, at least partially, certain complex compounds present incranberry, and does not interfere significantly with other steps of thepreparation process. It may, consequently, be carried out at variousstages of the preparation process. In particular, it may be carried out:

-   -   before step a), during preparation of the water-soluble and        water-insoluble fractions (for example between steps i) and ii),        on crushed material, preferably liquefied), or on the        water-soluble and water-insoluble fractions, preferably        liquefied,    -   between steps a) and b) and final combination step c), on        fractions I and II, or    -   at the end of the process, on the combined extract obtained at        the conclusion of step c).

The process according to the invention may further comprise anadditional step of drying the extract, in order to obtain a dry extract.Such drying may be carried out by any appropriate standard technique,and in particular by atomization, using a simple or multi-effects dryingtower supplied with aqueous concentrates having dry matter greater than20% and heated beforehand (50-80° C.). These concentrates are sprayed bysystems comprising nozzles and/or turbines and are dried in powder formfrom droplets nebulized in a stream of dry air at temperatures below180° C. Depending on the case, polyphenolic fractions of cranberryextracts may be dried without support in the case of non-polar extractsdeveloped, or advantageously on supports such as carbohydrates,(maltodextrin, resistant starches, inulin). In the case of particularlyacid fractions, the fractions may be neutralized by adding magnesiumhydroxide before drying.

The invention also relates to an extract obtainable by the processaccording to the invention. Such an extract preferably comprises:

-   -   5 to 20% by weight, advantageously 10 to 15% by weight, of        proanthocyanidins (PACs) in relation to the total weight of the        dry extract,    -   2-12% by weight, advantageously 3-10% by weight, advantageously        strictly more than 5% and less than 10% by weight, of organic        acids in relation to the total weight of the dry extract,        including:        -   1-10% by weight, advantageously 1-5% by weight,            advantageously 1-3% by weight of quinic acid in relation to            the total weight of the dry extract,        -   0.5-8% by weight, advantageously 1-4% by weight, of phenolic            acids in relation to the total weight of the dry extract,    -   at least 0.5% by weight, advantageously at least 1% by weight,        of anthocyans in relation to the total weight of the dry        extract,    -   1-10%, advantageously 1-5% by weight, of sugars in relation to        the total weight of the dry extract,    -   1-10% by weight, advantageously 2-5% by weight, of flavonols, in        relation to the total weight of the dry extract.

The extract obtainable by the process according to the invention mayalso be provided in various forms, in particular in solution form (inparticular in liquid concentrate form) or in dry form. Advantageously,the extract obtainable by the process of the invention is dry extract.It may be provided in various forms, for example in powder, tablet,capsule, granules form.

The invention also relates to a food or nutraceutical compositioncomprising, among other things, an extract according to the invention oran extract obtainable by the process according to the invention. Thiscomposition is intended to be ingested, and thus comprises onlycomponents acceptable for this application. It may be provided in anyform commonly used in foods or nutraceuticals, and in particular in theform of a powder, capsule, tablet or beverage, or in the form of topicalformulas of the gels, creams or soaps type.

The extracts according to the invention comprise various cranberrycompounds having antibacterial effects in vivo in the colon:

They also comprise a large quantity of phenolic acids, able to saturatethe liver's capacity to combine phenolic acids with glycine, potentiallymaking it possible for part of these phenolic acids to reach the urinarytract and to exert their bactericidal effects in a preventive orcurative manner.

The extracts according to the invention are thus particularly useful forpreventing and/or treating urinary tract infections.

The invention thus also relates to a pharmaceutical composition,comprising an extract according to the invention or an extractobtainable by the process according to the invention and apharmaceutically acceptable excipient.

The invention further relates to an extract according to the inventionor an extract obtainable by the process according to the invention, foruse as a drug.

The invention also relates to an extract according to the invention oran extract obtainable by the process according to the invention, for usein the prevention or treatment of urinary tract infections.

The invention also relates to the use of an extract according to theinvention or an extract obtainable by the process according to theinvention, for the preparation of a drug, in particular a drug intendedto treat or prevent urinary tract infections.

The invention further relates to a method for treating or preventingurinary tract infections in a subject (preferably human, optionallyanimal), comprising the (preferably oral) administration of an effectivequantity of an extract according to the invention or an extractobtainable by the process according to the invention to said subject.

By “treatment” is meant the fact of reducing bacterial infection in theurinary tract. Such a reduction may be demonstrated by means of a urineanalysis showing a reduction in the number of bacteria present or by areduction of symptoms of urinary tract infection (frequent need tourinate, burning when urinating, etc.). Advantageously, the treatmenteliminates the infection completely, but the term “treatment” covers anysignificant reduction of infection. In the context of the treatment ofurinary tract infections, the extract according to the invention or theextract obtainable by the process according to the invention may becombined with another common treatment for urinary tract infections, inparticular various antibiotics well-known to the person skilled in theart.

By “prevention” is meant the fact of reducing the probability of theoccurrence of urinary tract infection. Advantageously, the extractaccording to the invention or the extract obtainable by the processaccording to the invention prevents any urinary tract infection duringthe period the extract is taken (probability of the occurrence ofurinary tract infection being zero). However, the term “prevention” alsocovers the possibility of significantly decreasing the frequency of theoccurrence of urinary tract infections in a population of patientsingesting an effective quantity of extract during the period the extractis taken, in relation to a similar population of patients not taking theextract (in which case the probability of urinary tract infection duringthe period the extract is taken is simply significantly decreased). Forsuch a comparison, the populations compared must be similar, inparticular concerning the proportion of subjects typically having a highfrequency of occurrence of urinary tract infections.

The extract according to the invention or the extract obtainable by theprocess according to the invention is particularly useful for preventingor treating urinary tract infections by uropathogenic bacteria:enterobacteria, coliforms, Escherichia coli (more particularly so-called“mannose resistant” E. coli having adhesins of type I fimbriae), butalso more generally Gram-positive bacteria (and in particularPseudomonas aeruginosa), and other bacteria of the Proteus mirabilistype, species of the genus Staphylococcus (in particular Staphylococcusaureus), species of the genus Saprophyticus, and species of the genusKlebsiella. In an embodiment, the extract according to the invention orthe extract obtainable by the process according to the invention may beused to prevent or treat urinary tract infections by Escherichia coli.In another embodiment, the extract according to the invention or theextract obtainable by the process according to the invention may be usedto prevent or treat urinary tract infections by Pseudomonas aeruginosa.

In still another embodiment, the extract according to the invention orthe extract obtainable by the process according to the invention may beused to prevent or treat urinary tract infections by fungi, and inparticular by species of the genus Candida, particularly Candidaalbicans.

The extract according to the invention or the extract obtainable by theprocess according to the invention is particularly useful in preventingthe recurrence of urinary tract infections, in patients suffering frommore or less frequent recurring urinary tract infections.

The extract according to the invention or the extract obtainable by theprocess according to the invention may be administered in particular topatients recovering from urinary tract infection, in order to decreasethe probability of recurrence. The extract is thus administered ineffective quantities for several days (3, 4, 5, 6 or 7 days, forexample) to several weeks (2, 3, 4, 5 or 6 weeks, for example).

By “effective quantity” is meant a quantity making it possible to obtaina treatment or preventive effect (as defined above) in the subject ofinterest. An effective quantity of dry extract according to theinvention may in particular range between 100 and 1000 mg/kg/day,advantageously between 150 and 450 mg/kg/day.

DESCRIPTION OF THE FIGURES

FIG. 1: Chromatographic profiles using reversed-phase UPLC at 280 nm offractions Ib obtained with or without preliminary enzyme treatment(Pectinex Ultra SP-L; Cellulase 13L; Tannase 795P; Endozym B-split) at aconcentration of 0.05% of dry matter employed in the crushed cranberrymaterial.

FIG. 2: Chromatographic profiles using reversed-phase UPLC at 280 nm offractions II obtained with or without preliminary enzyme treatment(Pectinex Ultra SP-L; Cellulase 13L; Tannase 795P; B-split) at aconcentration of 0.05% of dry matter employed in the crushed cranberrymaterial.

FIG. 3. Bactericidal effects of various extracts on Escherichia coli(ATCC 8739): growth of Escherichia coli bacteria (ATCC 8739) in culturemedium lacking extract (Control without extract), in the presence offraction Ib at 5 g/l, fraction (Ic+II) at 5 g/l, or the mixture offraction Ib and fraction (Ic+II) at 5 g/l total (i.e., 2.5 g/l offraction Ib and 2.5 g/l of fraction (Ic+II), Combined extract), for acount without filtration (A) or after filtration of aggregates (B). Theresults corresponding to the mean of the results obtained with each offractions Ib, on the one hand, and (Ic+II), on the other hand, are alsoindicated.

FIG. 4. Bactericidal effects of various extracts on Pseudomonasaeruginosa (ATCC 9027): (A) Growth of Pseudomonas aeruginosa bacteria(ATCC 9027) in culture medium lacking extract (Control without extract),in the presence of fraction Ib at 0.5 g/l, fraction (Ic+II) at 0.5 g/l,or the mixture of fraction Ib and fraction (Ic+II) at 0.5 g/l total(i.e., 0.25 g/l of fraction Ib and 0.25 g/l of fraction (Ic+II),Combined extract), for a count without filtration. The resultscorresponding to the mean of the results obtained with each of fractionsIb, on the one hand, and (Ic+II), on the other hand, are also indicated.(B) Growth of Pseudomonas aeruginosa bacteria (ATCC 9027) in culturemedium lacking extract (Control without extract), in the presence offraction Ib at 0.1 g/l, fraction (Ic+II) at 0.1 g/l, or the mixture offraction Ib and fraction (Ic+II) at 0.1 g/l total (i.e., 0.05 g/l offraction Ib and 0.05 g/l of fraction (Ic+II), Combined extract), for acount after filtration of aggregates. The results corresponding to themean of the results obtained with each of fractions Ib, on the one hand,and (Ic+II), on the other hand, are also indicated.

FIG. 5. Bactericidal effects of various extracts on Staphylococcusaureus (ATCC 6538): growth of Staphylococcus aureus bacteria (ATCC 6538)in culture medium lacking extract (Control without extract), in thepresence of fraction Ib at 0.1 g/l, fraction (Ic+II) at 0.1 g/l, or themixture of fraction Ib and fraction (Ic+II) at 0.1 g/l total (i.e., 0.05g/l of fraction Ib and 0.05 g/l of fraction (Ic+II), Combined extract),for a count without filtration (A) or after filtration of aggregates(B). The results corresponding to the mean of the results obtained witheach of fractions Ib, on the one hand, and (Ic+II), on the other hand,are also indicated.

FIG. 6. Fungicidal effects of various extracts on Candida albicans (ATCC10231): growth of Candida albicans fungi (ATCC 10231) in culture mediumlacking extract (Control without extract), in the presence of fractionIb at 0.5 g/l, fraction (Ic+II) at 0.5 g/l, or the mixture of fractionIb and fraction (Ic+II) at 0.5 g/l total (i.e., 0.25 g/l of fraction Iband 0.25 g/l of fraction (Ic+II), Combined extract), for a count withoutfiltration (A) or after filtration of aggregates (B). The resultscorresponding to the mean of the results obtained with each of fractionsIb, on the one hand, and (Ic+II), on the other hand, are also indicated.

EXAMPLES Example 1. Preparation of De-Esterified Extract of CranberryAccording to the Invention

Five kilograms of IQF cranberry was crushed using a hammer mill and the400 g of dry matter of the crushed material thus obtained was diluted by2. The mass of crushed material was divided in half and either treateddirectly or subjected to enzymatic treatment in water arising from amixture of enzymes comprising:

-   -   0.05 g of Pectinex Ultra-SP L,    -   0.05 g of tannase 795P,    -   0.05 g of cellulase 13L, and    -   0.05 g of Endozym B-Split.

The mixture was carried at 40° C. for 4 hours, with mixing.

The two portions of ground material were then pressed and the two juicesobtained were clarified by centrifugation (3000 rpm, 10 min) and thesupernatants were refrigerated. The centrifugation pellets were added totwo cranberry marcs obtained in parallel.

The marcs were then extracted with a hydroalcoholic mixture of 75%ethanol v/v for a ratio of 3 to 1, the hydroethanolic solution thusobtained was filtered on a PTFE filter, 0.2 μm pore size, thenconcentrated under vacuum at moderate temperature (50° C.) in order toobtain a concentrated suspension which was dried by lyophilization.

The juice fractions obtained were passed through an adsorption columnfilled with 200 ml of Sepabeads SP411 resin (BV), at the rate of 600ml/h; the remaining juice is then washed with 800 ml of water and thecolumn is finally eluted with 400 ml of ethanol. The eluate obtained isfinally concentrated by evaporation under vacuum (50° C.) and taken upin water and lyophilized to form fractions Ia having undergone or nothaving undergone enzymatic hydrolysis.

The partially bleached aqueous extracts (Fraction Ib) were then passedon an anion-exchange resin filled with 200 ml of FPA51 resin, convertedbeforehand to its chloride form with 400 ml of 0.1% hydrochloric acid,and rinsed with water. Fractions Ib were passed on the resin at a rateof 600 ml/h and were washed with 400 ml of water. The organic acidsretained were eluted with 400 ml of 0.05% hydrochloric acid, thenconcentrated under vacuum forming fraction Ic.

Example 2. Characterization of the Extract According to the Invention

The extract produced in Example 1 was characterized.

The chromatographic profiles using reversed-phase UPLC at 280 nm offractions Ib and II obtained with or without preliminary enzymetreatment (Pectinex Ultra SP-L; Cellulase 13L; Tannase 795P; B-split) at0.05% of dry matter employed in the crushed cranberry material arepresented in FIGS. 1 and 2, respectively.

These figures clearly show the effect of de-esterification (treatmentwith at least one esterase) on modification of the composition of theextract.

The analyses of the various fractions of interest obtained are describedin Table 2 below. The phenolic fractions Ib and II may advantageously besupplemented with the organic acids of eluate Ic.

TABLE 2 Characterization of de-esterified fractions obtained usingesterases during extraction In g/100 g Fraction Ib Fraction Ic FractionII Organic acids Malic acid 0.11% 11.88% 1.93% Quinic acid 0.25% 33.26%3.17% Citric acid 0.18% 14.21% 3.12% Phenolic acids Gallic acid 0.07%0.59% 0.33% Protocatechuic acid 0.06% 0.43% 0.05% Benzoic acid 0.37%1.48% 0.48% Cinnamic acids p-Coumaric acid 0.31% 2.48% 1.40% Caffeicacid 0.07% 0.49% 0.06% Ferulic acid 0.05% 0.20% 0.07% AnthocyansCyanidol eq. 1.03% nd 0.25% Flavonols Quercetin eq. 3.24% nd 1.70%Proanthocyanidins DMAC 16.10%  nd 5.70% European 88.6% nd 35.50%Pharmacopoeia

Among the fractions obtained, fractions Ib and II may be combined withliquid concentrate Ic containing the essential organic acids ofcranberry, thus making it possible to formulate specific dry extractscontaining both polyphenols and polar acids.

Example 3. Formulations Comprising the Extract According to theInvention

Various types of tablets containing the extracts developed can beenvisaged, the general goal of this approach being to increase both thebactericidal and the bacteriostatic potential of the various activecomponents of cranberry directly in the form of phenolic acids andprocyanidols agglomerated in the colon or in the form of phenolic acidsonce absorbed in the general circulation and excreted in the urine.

It is important here to recall that in the colon, preservation of thetanning ability of type B and A proanthocyanidins implies that theortho-diphenolic functional groups they comprise have not been oxidizedbeforehand and/or mobilized by proteins and amino acids of the foodbolus.

Typically, to limit these interactions during digestion severalsolutions may be envisaged:

-   -   limiting protein intake during treatment and when taking        cranberry active agents may thus promote the efficacy of the        cranberry extracts developed.    -   favoring enteric extended-release dosage forms.    -   supplementing the formula of the dietary supplement with a        reducing agent able to slow oxidation of polyphenols; typically        ascorbic acid can play this role. Moreover, its reducing power        can contribute directly or indirectly to reduction in the colon        of quinic acid into benzoic acid.

The compositions of traditional tablets may be developed favoringenteric extended release in order to limit interactions. Consequently,the galenic compositions selected will be important in order to targeturopathogenic flora sensitive to the effect of phenolic compounds ofcranberry, at the same time:

-   -   Phenolic acids directly present in the extract employed,    -   Quinic acid precursor of benzoic acid produced by reduction by        intestinal flora,    -   Flavonols and anthocyans, as well as flavanol monomers and        proanthocyanidin oligomers comprising type B and type A bonds        fermentable by intestinal flora, precursors of phenolic acids.    -   The bacteriostatic, agglomerating effect of poorly fermentable        cranberry proanthocyanidin tannin polymers, i.e., higher        molecular weight proanthocyanidins preferentially comprising        several type A bonds.

The tablet is swallowed, and then it dissolves and must thus be absorbedthroughout the gastrointestinal tract. A large variety of supports maybe used, including lactose, calcium phosphate, starch, microcrystallinecellulose, modified celluloses such as, for example, hydroxypropylmethylcellulose and hydroxyethylcellulose. Formulas with coating agentssuch as sugar, varnish or wax to mask taste may also be envisaged inorder to increase the tablet's resistance when passing through thestomach. These coatings make the tablets resistant to stomach acids sothat they disintegrate in the duodenum, jejunum and colon as a result ofthe action of enzymes and/or alkaline pH.

Target tablets using the cranberry extracts developed comprise a tabletpreparation which generally contains:

-   -   5 to 25% of cranberry extract (active substance);    -   0 to 10% of reducing agent, typically ascorbic acid.    -   70 to 85% of matrix loads allowing cohesion and compression,        typically cellulose-based polymers,    -   0 to 15% of compounds which ensure the easy disintegration,        disaggregation and dissolution of the tablet in the stomach or        intestine.    -   0 to 10% of lubricating agents, glidants, waxes and coating        agents, and additional binders.    -   Disintegration time may be modified to obtain a fast effect or        for extended release.

As described below, the various fractions, in synergy with the entericrelease pharmacokinetics of the tablets, make it possible to control theuse of all of the active agents of cranberry.

TABLE 3 Composition examples of 500 mg enteric extended-release tabletsspecially formulated in the context of curative treatment, completesynergistic treatment or preventative treatment, and allowing permanentmetabolic transfer of the active agents of cranberry. In the context ofa 15-day treatment (2 × 500 mg/day) Dissolution rate Complete Preventivesynergistic treatment Curative treatment Slow treatment Moderatedissolution Fast dissolution Essentially dissolution Metabolizablepoorly Metabolizable precursors and metabolized precursors tanninstannins Mixture Type mg % mg % mg % Cranberry Fraction I 100 20% 60 12%20  4% extract Cranberry Fraction 20  4% 60 12% 100 20% extract IIAscorbic acid 40  8% 40  8% 40  8% Hydroxypropyl- Metoloses 50 10% 7014% 90 18% methylcellulose 90SH 4000SR Diluent Microcel 2175 44% 217.544% 217.5 44% Lactose 55 11% 35  7% 15  3% Talc 10  2% 10  2% 10  2%Colloidal silica Aerosil 2.5 0.50%   2.5 0.50%   2.5 0.50%   Mg stearate5  1% 5  1% 5  1% Total 500 100%  500 100%  500 100% 

As described in Table 3 above, the extraction methods and the varioussources of cranberry polyphenols (fruit, juice, marc) mentioned abovemake it possible to differentiate several compositions comprising thebacteriostatic and bactericidal activities of interest in the contextof:

-   -   treatment of the fast-cure type, more particularly bactericidal,    -   synergistic bacteriostatic and bactericidal treatment,    -   “anti-recurrence” or “preventive” treatment, primarily        bacteriostatic.

It is known that the risk of the appearance of urinary tract infectionsis increased by low water intake. Promoting greater water consumption inthe context of treatment (at least 2 liters per day) with extracts ofthe invention makes it possible to formulate orodispersible solutions ordiluted beverages particularly well suited to the treatment envisaged.The simple extracts and/or synergistic mixtures thereof described aboveare first mixed with fibers, i.e., colloids resistant to upper digestivehydrolysis (stomach acid pH, enzymes of the small intestine), thuspromoting the release of cranberry tannins in the colon.

TABLE 4 Composition example of diluted beverage and so-called “instantbeverage” reconstituted form thereof Diluted beverage to bereconstituted Composition of instant beverage % in g/100 g in g/lCranberry extract 1.6% 0.25 Pre-gelled resistant starch 15.6%  2.5Maltodextrin 6.2% 1 Xanthan gum 0.9% 0.15 Citric acid 12.5%  2 Sucrose62.3%  10 Acesulfame K; sucralose 0.05%  0.01 Sodium chloride 0.6% 0.1Total 100.0%  16.05

Example 4. Antimicrobial Effects of the Extract According to theInvention

The antimicrobial effects of the extract according to the invention weretested and compared with those of simpler extracts, comprising:

-   -   Fraction Ib as obtained in Example 1 and characterized in        Example 2: fraction comprising mainly proanthocyanidins (PACs)        of mean degree of polymerization of about 4, as well as        anthocyans. This fraction contains only very few organic acids        (see Table 2 above). The antibacterial effect of this fraction        may be related to PACs and/or anthocyans.    -   Fractions Ic and II (Ic+II) as obtained in Example 1 and        characterized in Example 2: mixture comprising a small        proportion of PACs of mean degree of polymerization of about 8,        as well as a high proportion of organic acids (see Table 2        above). The antibacterial effect of this mixture is mainly        related to organic acids present (and in particular to the most        non-polar phenolic acids), and possibly partially to PACs.

In particular, the ability of fractions Ib, (Ic+II), a 50/50 mixture offractions Ib and (Ic+II) by weight, to inhibit the proliferation ofvarious microorganisms was measured in order to demonstrate possiblesynergy between the two types of extracts, one being rather centered onorganic acids, the other rather on PACs and anthocyans.

Five microorganisms were selected:

-   -   Three species of bacteria known to be involved in urinary tract        infections:        -   Escherichia coli (ATCC 8739): this Gram-negative bacterium            is responsible for a significant proportion of urinary tract            infections (Orenstein et al., 1999, Shigemura et al., 2005)            and it is thus essential for the extract according to the            invention to have an inhibitory action on this bacterium.        -   Pseudomonas aeruginosa (ATCC 9027): this Gram-negative            bacterium is responsible for a more or less significant            proportion (according to the origin of the infection and the            geographic origin of the patient) of urinary tract            infections (Orenstein et al., 1999, Shigemura et al., 2005),            in particular complicated infections. Indeed, it often leads            to persistent, chronic, antibiotic-resistant and finally            recurring infections. It thus would also be useful for the            extract according to the invention to have an inhibitory            action on this bacterium.        -   Staphylococcus aureus (ATCC 6538): this Gram-positive            bacterium is also found in certain urinary tract infections            (Shigemura et al., 2005). Moreover, certain strains are            resistant to traditional antibiotics and thus it would also            be useful for the extract according to the invention to have            an inhibitory action on this bacterium.    -   Two fungus strains:        -   Candida albicans (ATCC 10231): this fungus is responsible            for a certain number of urinary tract infections, in            particular in patients at risk because of their advanced            age, chronic diseases such as diabetes, or extended            immunosuppressant or anti-cancer treatments (Krcmery et al.,            1999).        -   Aspergillus brasiliensis (ATCC 16404): this fungus is not            particularly known to be associated with urinary tract            infections, but constitutes a study model for quantifying            effects on molds.

The selected strains correspond in addition to strains recommended incurrent regulatory methods for testing preservation efficacy andcontamination of foods or hygiene products.

The microorganisms were inoculated in suitable culture medium and grownin 96-well plates. A count of microorganisms was carried out at days 1,3, 7, 14 and 21 using a triphenyltetrazolium (TTC) assay for the threebacterial strains and Candida albicans. This test rests on thetransformation of white TTC into red triphenylformazan (TPF) by living,multiplying cells. The detection of TPF then makes it possible toestimate the number of microorganisms present in the medium. ForAspergillus brasiliensis, a standard dish count is carried out.

The microorganisms are counted either directly on the culture, or afterfiltering the culture to eliminate aggregates. Indeed, PACs are known toaggregate bacteria by forming piles in culture, thus limiting theformation of biofilms or interaction of the bacteria with infectedmucous membranes. Identifying the presence of such aggregates is thusimportant, and the results obtained after filtration are mostrepresentative of the overall effects of the extracts tested.

The results obtained are presented in FIGS. 3 to 6 for four of themicroorganisms tested.

Escherichia coli

FIGS. 3A and 3B, respectively, show growth of the bacteria in culturemedium lacking extract, in the presence of fraction Ib at 5 g/l,fraction (Ic+II) at 5 g/l, or the mixture of fraction Ib and fraction(Ic+II) at 5 g/l total (i.e., 2.5 g/l of fraction Ib and 2.5 g/l offraction (Ic+II)). The results corresponding to the mean of the resultsobtained with each of fractions Ib, on the one hand, and (Ic+II), on theother hand, are also indicated. The results are presented formeasurements without filtration (FIG. 3A) or with filtration ofaggregates (FIG. 3B).

In the absence of filtration, fraction Ib is more effective thanfraction (Ic+II) in inhibiting E. coli growth in vitro. The combinedextract (mixture of fractions Ib and (Ic+II)) is almost as effective asfraction Ib alone, even though it contains only half the concentrationof fraction Ib in relation to fraction Ib alone. Moreover, the resultsobtained with the combined extract are much better than the mean of theresults obtained with each of fractions Ib and (Ic+II) separately. Theseresults suggest a synergistic effect.

When counting is carried out after filtration of aggregates, fraction Ibis even more effective than fraction (Ic+II) in inhibiting E. coligrowth in vitro. The combined extract (mixture of fractions Ib and(Ic+II)) is as effective as fraction Ib alone, even though it containsonly half the concentration of fraction Ib in relation to fraction Ibalone. Moreover, the results obtained with the combined extract are muchbetter than the mean of the results obtained with each of fractions Iband (Ic+II) separately. Here again, these results suggest a synergisticeffect between the two fractions tested (Ib/Ic+II).

Pseudomonas aeruginosa

FIG. 4A shows the growth of bacteria in culture medium lacking extract,in the presence of fraction Ib at 0.5 g/l, fraction (Ic+II) at 0.5 g/l,or the mixture of fraction Ib and fraction (Ic+II) at 0.5 g/l total(i.e., 0.25 g/l of fraction Ib and 0.25 g/l of fraction (Ic+II)), withcounting carried out without filtration of aggregates likely to bepresent in the culture.

Fraction Ib is slightly more effective than fraction (Ic+II) ininhibiting Pseudomonas aeruginosa growth in vitro. The combined extract(mixture of fractions Ib and (Ic+II)) is as effective as fraction Ibalone, even though it contains only half the concentration of fractionIb in relation to fraction Ib alone. Moreover, the results obtained withthe combined extract are better than the mean of the results obtainedwith each of fractions Ib and (Ic+II) separately. These results suggesta synergistic effect.

FIG. 4B shows the growth of bacteria in culture medium lacking extract,in the presence of fraction Ib at 0.1 g/l, fraction (Ic+II) at 0.1 g/l,or the mixture of fraction Ib and fraction (Ic+II) at 0.1 g/l total(i.e., 0.05 g/l of fraction Ib and 0.05 g/l of fraction (Ic+II)), withcounting carried out after filtration of aggregates likely to be presentin the culture.

This time, fraction (Ic+II) is more effective than fraction Ib ininhibiting Pseudomonas aeruginosa growth in vitro. The combined extract(mixture of fractions Ib and (Ic+II)) is more effective than eachfraction Ib or (Ic+II) alone, even though it contains only half theconcentration of fraction Ib in relation to fraction Ib alone, since itacts more quickly than each fraction Ib or (Ic+II) alone. These resultsclearly show the existence of a synergistic effect between the twofractions tested (Ib/Ic+II).

Staphylococcus aureus

FIGS. 5A and 5B, respectively, show the growth of bacteria in culturemedium lacking extract, in the presence of fraction Ib at 5 g/l,fraction (Ic+II) at 5 g/l, or the mixture of fraction Ib and fraction(Ic+II) at 5 g/l total (i.e., 2.5 g/l of fraction Ib and 2.5 g/l offraction (Ic+II)). The results corresponding to the mean of the resultsobtained with each of fractions Ib, on the one hand, and (Ic+II), on theother hand, are also indicated. The results are presented formeasurements without filtration (FIG. 5A) or with filtration ofaggregates (FIG. 5B).

In both cases, each of the extracts separately and the combined extractsare extremely effective in inhibiting Staphylococcus aureus growth invitro, to the extent that the conditions tested do not make it possibleto demonstrate synergy between the two extracts, each of the extractsbeing maximally effective already. The presence of synergy cannot,however, be excluded, and could perhaps be shown by using lowerconcentrations of the extracts. The effects of the combinations ofphenolic fractions are clearly strain-dependent, and the cell wall ofStaphylococcus aureus, a Gram-positive strain, is particularly sensitiveto the effects of the fractions tested here.

Candida albicans

FIGS. 6A and 6B, respectively, show the growth of fungi in culturemedium lacking extract, in the presence of fraction Ib at 0.5 g/l,fraction (Ic+II) at 0.5 g/l, or the mixture of fraction Ib and fraction(Ic+II) at 0.5 g/l total (i.e., 0.25 g/l of fraction Ib and 0.25 g/l offraction (Ic+II)). The results corresponding to the mean of the resultsobtained with each of fractions Ib, on the one hand, and (Ic+II), on theother hand, are also indicated. The results are presented formeasurements without filtration (FIG. 6A) or with filtration ofaggregates (FIG. 6B).

In the absence of filtration, fraction Ib is clearly more effective thanfraction (Ic+II) in inhibiting Candida albicans growth in vitro. Thecombined extract (mixture of fractions Ib and (Ic+II)) has anintermediate inhibitory activity, however one better than the mean ofthe results obtained with each of fractions Ib and (Ic+II) separately.

When counting is carried out after filtration of aggregates, fraction Ibis even more effective than fraction (Ic+II) in inhibiting Candidaalbicans growth in vitro. The combined extract (mixture of fractions Iband (Ic+II)) is more effective than each fraction Ib or (Ic+II) alone,even though it contains only half the concentration of fraction Ib inrelation to fraction Ib alone, since it acts more quickly than eachfraction Ib or (Ic+II) alone. These results clearly show the existenceof a synergistic effect between the two fractions tested (Ib/Ic+II).

Aspergillus brasiliensis No significant inhibition for any of theextracts tested was observed.

CONCLUSION

The results presented above clearly show that the extract according tothe invention, which combines fractions Ib, Ic and II, has antimicrobialactivity on three bacteria and one fungus known to be responsible forurinary tract infections.

Moreover, at least under certain conditions, a synergistic effectbetween fraction Ib, rich in PACs of mean degree of polymerization ofabout 4 and also comprising anthocyans, on the one hand, and fractionIc+II, rich in organic acids and also comprising a proportion of PACs ofmean degree of polymerization of about 8, on the other hand, could beshown, thus demonstrating the great advantage of the extract accordingto the invention, which combines the various active products ofcranberry in concentrated form, to improve the treatment or preventionof urinary tract infections.

It should be noted that the synergy between the various activecomponents of the extract according to the invention may be even moremarked in vivo.

Indeed, in vivo, the effect of organic acids, and in particular the mostnon-polar phenolic acids such as benzoic acid, is potentially limited inthe urine due to their conjugation with glycine to form hippuric acidwhen they are in enterohepatic circulation, before being excreted in theurine.

However, the extract according to the invention comprises, in additionto phenolic acids, various precursors of these acids, and in particularof benzoic acid. This is the case with quinic acid, which can betransformed into benzoic acid by reductive aromatization. It is also thecase of oligomers of PACs, which do not cross the intestinal barrier,but are fermented by intestinal flora and cleaved to form short-chainphenolic acids. Thus, in addition to their effect of aggregatingmicroorganisms in the digestive tract, PACs are also of use asprecursors of phenolic acids. Moreover, the degree of polymerization ofPACS has a strong influence on their fermentability by intestinal flora,as has been shown for type B PACs of apple (Bazzocco et al., 2008). PAColigomers are more prone to produce phenolic acids, whereas higher, lessfermentable polymers can inhibit the flora by aggregation. This effectis also responsible for reduction of populations of flora in experimentsafter filtration compared with reduction without filtration. In the caseof Pseudomonas aeruginosa without filtration at 0.5 g/l, the effect offraction (Ic+II) alone is less than that of fraction Ib alone (FIG. 4A).In comparison, the effect for the same fractions at 0.1 g/l afterfiltration is reversed. After filtration, fraction (Ic+II) alone is moreeffective, whereas it comprises less PAC than fraction Ib but is morepolymerized, thus effectively forming aggregates. These effects areparticularly suited to the formulation of a curative treatment, aninitial treatment or an anti-recurrence treatment by modifying theproportions of the various fractions as described in Table 3.

Finally, this is also the case for anthocyans and/or anthocyanidins,which are, like oligomers of PACs, fermented by intestinal flora andcleaved to form short-chain phenolic acids in the colon, includingbenzoic acids.

The combination in the extract according to the invention of thepresence of phenolic acids and various precursors leading more or lessquickly to new phenolic acids has the advantage of resulting in higherconcentration of phenolic acids, sustained over time, thus making itpotentially possible to saturate the phenolic acid conjugation systemwith glycine to form hippuric acid, non-conjugated phenolic acids, whichare more active and thus able to reach the urine, which has littlechance to occur when phenolic acids alone are present.

BIBLIOGRAPHICAL REFERENCES

-   Appeldoorn, M. M., Vincken, J. P., Gruppen, H., and    Hollman, P. C. (2009) Procyanidin dimers A1, A2, and B2 are absorbed    without conjugation or methylation from the small intestine of rats,    J Nutr 139, 1469-1473;-   Blumenthal M, Hall T, Goldberg A, Kunz T, Kinda K, editors. 2003.    The ABC Clinical Guide to Herbs. Austin (Tex.): American Botanical    Council.-   Cong, D., Fong, A. K., Lee, R., and Pang, K. S. (2001) Absorption of    benzoic acid in segmental regions of the vascularly perfused rat    small intestine preparation, Drug Metab Dispos 29, 1539-1547;-   EP0752871B1;-   EP1014969B1;-   EP2033641A1;-   EP2108268A1;-   Bazzocco, S.; Mattila, I., Guyot, S.; Renard, C. M. G. C.; Aura,    A-M. Factors affecting the conversion of apple polyphenols to    phenolic acids and fruit matrix to short-chain fatty acids by human    faecal microbiota in vitro. European Daynal of Nutrition vol. 47    issue 8 Dec. 2008. p. 442-452.-   Gu, L., Kelm, M., Hammerstone, J. F., Beecher, G., Cunningham, D.,    Vannozzi, S., and Prior, R. L. (2002) Fractionation of polymeric    procyanidins from lowbush blueberry and quantification of    procyanidins in selected foods with an optimized normal-phase    HPLC-MS fluorescent detection process, J Agric Food Chem 50,    4852-4860;-   Keppler K, Humpf H U. Metabolism of anthocyanins and their phenolic    degradation products by the intestinal microflora. Bioorg Med Chem.    2005 Sep. 1; 13(17):5195-205.-   Krcmery S, Dubrava M, Krcmery V Jr. Fungal urinary tract infections    in patients at risk. Int J Antimicrob Agents. 1999 May;    11(3-4):289-91.-   Orenstein R, Wong E S. Urinary tract infections in adults. Am Fam    Physician. 1999 Mar. 1; 59(5):1225-34, 1237.-   Ou, K., Percival, S. S., Zou, T., Khoo, C., and Gu, L. (2012)    Transport of cranberry A-type procyanidin dimers, trimers, and    tetramers across monolayers of human intestinal epithelial Caco-2    cells, J Agric Food Chem 60, 1390-1396;-   Pratt, D. E., Powers, J. J. and Somaatmadja, D. (1960)    Anthocyanins. I. The influence of strawberry and grape anthocyanins    on the growth of certain bacteria. Food Research 25, 26±32.-   Sanchez-Patan, F., Bartolome, B., Martin-Alvarez, P. J., Anderson,    M., Howell, A., and Monagas, M. (2012) Comprehensive assessment of    the quality of commercial cranberry products. Phenolic    characterization and in vitro bioactivity, J Agric Food Chem    60,3396-3408,-   Shigemura K, Tanaka K, Okada H, Nakano Y, Kinoshita S, Gotoh A,    Arakawa S, Fujisawa M. Pathogen occurrence and antimicrobial    susceptibility of urinary tract infection cases during a 20-year    period (1983-2002) at a single institution in Japan. Jpn J Infect    Dis. 2005 October; 58(5):303-8.-   US2010/028468;-   WO2010/121203;-   WO96/30033

1. A dry cranberry extract, comprising: 10- to 20% by weight ofproanthocyanidins (PACs) in relation to the total weight of the dryextract (measured by the BL-DMAC method), 2 to 12% by weight of organicacids in relation to the total weight of the dry extract, including:1-10% by weight of quinic acid in relation to the total weight of thedry extract, 0.5-8% by weight of phenolic acids in relation to the totalweight of the dry extract, at least 0.5% by weight of anthocyans and/oranthocyanidins in relation to the total weight of the dry extract, 1-10%by weight of sugars in relation to the total weight of the dry extract,1-10% by weight of flavonols, in glycosylated/or aglycone form, whereinsaid dry cranberry extract is provided in spray-dried or vacuum driedpowder form.
 2. The dry cranberry extract according to claim 1, whereinthe dry cranberry extract is a de-esterified extract.
 3. The drycranberry extract according to claim 1, wherein the polymers of PACshaving a degree of polymerization greater than or equal to 4 representat least 30% by weight, in relation to the weight of all PACs present inthe extract.
 4. A process for preparing a dry cranberry extract,comprising: 10 to 20% by weight of proanthocyanidins (PACs) in relationto the total weight of the dry extract (measured by the BL-DMAC method),2 to 12% by weight of organic acids in relation to the total weight ofthe dry extract, including: 1-10% by weight-of quinic acid in relationto the total weight of the dry extract, 0.5-8% by weight of phenolicacids in relation to the total weight of the dry extract, at least 0.5%by weight of anthocyans and/or anthocyanidins in relation to the totalweight of the dry extract, 1-10% by weight of sugars in relation to thetotal weight of the dry extract, 1-10% by weight of flavonols, inglycosylated/or aglycone form, wherein said process comprises thefollowing steps: a) Enriching a water-soluble fraction of cranberry innon-polar polyphenolic compounds, on the one hand, and in organic acids,on the other hand, to obtain fraction I, b) Enriching a water-insolublefraction of cranberry in polymers of PACs, to obtain fraction II, c)Combining fractions I and II obtained in steps a) and b), respectively,in proportions corresponding to a weight ratio (fraction I/fraction II)ranging between 30/70 and 70/30, d) Enzymatic digestion with at leastone esterase, wherein the esterase is a tannase, a cinnamoyl-esterase,or a β-glucosidase or a mixture thereof, and e) Drying the extractobtained in step d).
 5. The process according to claim 4, wherein: thewater-soluble fraction used in step a) is cranberry juice and thewater-insoluble fraction used in step b) is cranberry marc, or Thewater-soluble fraction used in step a) and the water-insoluble fractionused in step b) were obtained from whole cranberries, by: i) Crushingwhole cranberries, and ii) Decanting and separating the water-solubleand water-insoluble fractions.
 6. The process according to claim 4,wherein fraction I is obtained in step a) by the following steps: a1)separating non-polar compounds and polar compounds by: adsorption of thewater-soluble fraction on a non-polar support, washing with a polarsolvent and collecting polar fraction Ia, and eluting and collectingnon-polar fraction Ib; a2) separating organic acids and sugars presentin polar fraction Ia by: adsorption of fraction Ia on ion-exchangeresin, washing with aqueous solvent, eluting with acidic solvent andcollecting fraction Ic comprising organic acids; a3) Combining fractionsIb and Ic to form fraction I.
 7. The process according to claim 4,wherein fraction II is obtained in step b) by treatment comprising astep of extracting polymers of PACs from the water-insoluble fractionwith organic solvent.
 8. The process according to claim 4, wherein thecombining of fraction I obtained in step a) and fraction II obtained instep b) is carried out by simple mixing of fractions I and II, withoutremoving part of one of the fractions.
 9. The process according to claim4, wherein step d) of enzymatic digestion with at least one esterase iscarried out: before step a), either during preparation of thewater-soluble and water-insoluble fractions on crushed material, or onthe water-soluble fraction and the water-insoluble fraction, betweensteps a) and b) and final combination step c), on fractions I and II, orat the end of the process, on the combined extract obtained at theconclusion of step c).
 10. A dry cranberry extract obtainable by theprocess according to claim
 4. 11. (canceled)
 12. The extract accordingto claim 10, which is provided in spray-dried or vacuum dried powderform.
 13. A food or nutraceutical composition, comprising an extractaccording to claim
 1. 14. A pharmaceutical composition, comprising anextract according to claim
 1. 15. (canceled)
 16. A method for theprevention or treatment of urinary tract infections comprisingadministering to a subject an effective quantity of a dry cranberryextract comprising: 10 to 20% by weight of proanthocyanidins (PACs) inrelation to the total weight of the dry extract (measured by the BL-DMACmethod), 2 to 12% by weight of organic acids in relation to the totalweight of the dry extract, including: 1-10% by weight-of quinic acid inrelation to the total weight of the dry extract, 0.5-8% by weight ofphenolic acids in relation to the total weight of the dry extract, atleast 0.5% by weight of anthocyans and/or anthocyanidins in relation tothe total weight of the dry extract, 1-10% by weight of sugars inrelation to the total weight of the dry extract, and 1-10% by weight offlavonols, in glycosylated/or aglycone form.
 17. (canceled)
 18. Theprocess of claim 4, wherein drying step e) is performed by spray-dryingor vacuum drying.
 19. A food or nutraceutical composition, comprising anextract according to claim
 10. 20. A pharmaceutical composition,comprising an extract according to claim
 10. 21. A method for theprevention or treatment of urinary tract infections comprisingadministering to a subject an effective quantity of the extractaccording to claim 10.